BVR: Orange, Onion, and Olive Salad

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* Exported from MasterCook Mac *

 

Orange, Onion, and Olive Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1 small sweet red onion -- 1/2 to 1

4 navel oranges (or Valencia)

1/2 teaspoon cumin seeds -- crushed

-- in a mortar and pestle

12 imported black olives -- pitted and halved

salt -- to taste

2 romaine hearts (depending on the size) -- 1 to 2

-- washed and broken into small pieces

3 tablespoons extra virgin olive oil

1 1/2 tablespoons fresh lemon juice (1 - 2) -- optional

 

1

Soak the sliced onion in a bowl of cold water while you prepare the

other ingredients.

2

Peel the oranges, cutting away the white pith with the peel. Hold the

orange above a bowl to catch the juice as you do this. Either cut the

ends off and cut the peel away in wide strips from top to bottom, or cut

it away in a spiral. It's important to catch the juices for the

dressing. Once peeled, cut the sections away from the membranes, holding

the orange over the bowl. Toss the orange sections with the cumin,

olives, and salt.

3

Place the lettuce in a salad bowl. Top with the oranges and all of the

juice that has accumulated in the bowl. Drain the onion, rinse briefly,

shake dry, and add to the salad. Add the olive oil and toss. Taste and

adjust the salt. If you'd like the salad to be a little more tart, add

the lemon juice and toss again.

 

Advance preparation: The oranges and onion can be prepared several hours

ahead of time. Toss the salad just before serving.

 

Makes 4 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 101 Calories; 10g Fat (88%

calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg

Sodium

 

NOTES : Serve this refreshing North African salad as part of a couscous

dinner or with a hearty stew, such as the Mediterranean Chickpea and

Vegetable Stew. The romaine hearts are the lighter, smaller inside

leaves of the romaine lettuce. You can find them packaged in most

supermarkets.

 

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